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liuzhou

Dinner 2018 (Part 1)

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Lamb shanks on polenta with carrots and peas.

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@ElsieD   Wow.  That silky sauce.  That nice clean frenched bone.  The accompaniments look perfect.  Hope you had a nice red to go with.

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1 hour ago, Okanagancook said:

Did you just steam the greens?

Nope. Stir fried with garlic, chicken stock, salt and a touch of msg.

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1 hour ago, ElsieD said:

Lamb shanks on polenta with carrots and peas.

20180307_191936.jpg

 

Beautiful!  What is your sauce?

 

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@ElsieD  lamb shanks are one of my favorite things to make that I don’t make often enough 

 

looks great!

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Posted (edited)

How many inches of snow did you get today? We got 14 inches (NY), very wet snow.

So heavy the snow blower couldn't do anything.

What's good for all the back breaking work?

 

Pork hock and black beans.

dcarch

 

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Edited by dcarch (log)
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Forgive me if this looks rather like the other night:  Alose Grillee again.  This time the shad was not overcooked...

 

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In place of wild rice it was duck fat roast russets a la Kenji.  And Béarnaise instead of Hollandaise.  Finished the bottle of Chablis.  In my youth I fancied vineyards on the north side of the Serein.  Now I must make do.

 

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Fast and easy. The potatoes, which were being boiled, took longer to be done than the rest of the meal.

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Kumquat slices and more roe on top.

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About to lose all natural light right here so that's another reason to work fast.

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The fish is in season Jan through April.

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At 30 euros per kilo there's a need for proper identification.

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9 hours ago, JoNorvelleWalker said:

 

Beautiful!  What is your sauce?

 

@JoNorvelleWalker  the shanks, after browning,  are cooked with chopped onions, carrots, celery, garlic, herbs de provence, tomato paste, red wine, salt and pepper and beef broth.  45 minutes in the IP, NPR.  All the bits are strained out and discarded.  What is left is reduced to as you see it on the plate, seasoning adjusted.  It is very good, if I do say so myself.

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Seared rare tuna loin with sushi rice,  pickled ginger and wasabi.  Things happened too fast for pictures

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Fresh tomato, sausage and pecorino pasta.  I used cherry sized Kumatos for this.

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80097245-EB9D-4021-901C-50A3177B81B9.thumb.jpeg.523b07dd018cae032a645d88c7ed8c50.jpeg

 

Chicken Chile Verde and Jasmine Rice with Zucchini and Bell Peppers

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Chicken with Walnut Sauce, Tasting Georgia (p350)...

 

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Served with Ispanakis Pkhali, Supra (p14)...

 

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Both dishes I had prepared before, but not for the same meal.  The breakthrough came when I realized despite being from two different cookbooks by two different authors the walnut sauce served with the chicken and the walnut sauce used to bind the pkhali were in fact the same sauce.

 

Accompanied by a highly untraditional boule...

 

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Wine was Mandili Mtsvane 2015, orange and strong and cloudy.  Able to approach the five cloves of pounded garlic.

 

Seldom do I partake of sweets but after a wineglass of 15 year Pusser's to cleanse the palate, my famous full fat ice cream paired with a Golden Fleece brand Georgian preserved walnut.  Truly quite exceptional...

 

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Extra points if you can find the walnut.

 

 

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The corned beef sales and coupons have arrived! Last night, we took a practice run at it.

HC

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I had a more than usually large lunch today and wasn't that hungry at dinner time. I fancied a burger, but only had some pork. So porkburger it was. With chips.

 

Actually, I had two. Must have been more hungry than I thought.

 

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1 minute ago, liuzhou said:

So porkburger it was. With chips.

 Looks extremely good. I am not a beef burger person. I’ve had  lamb burgers and enjoyed those. Perhaps I should try a pork burger.  Or perhaps I should just book a trip to China and let you make one for me. xDxDxD

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Posted (edited)
11 hours ago, Anna N said:

Perhaps I should try a pork burger.  Or perhaps I should just book a trip to China and let you make one for me.

 

Turn north at Hong Kong.

 

P.S. I've often done pork/beef 50:50 mix burgers. And duckburgers and, just once, donkeyburgers.  Sadly, lamb is ruinously expensive here, when we can get it.

 

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Duckburger

 


Edited by liuzhou (log)
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Simit breads, menemen (scrambled eggs cooked in tomato, onion and green chili sauce) with feta; labneh with zaatar, sirene, olives, veggies.

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15 minutes ago, shain said:

Simit breads, menemen (scrambled eggs cooked in tomato, onion and green chili sauce) with feta; labneh with zaatar, sirene, olives, veggies.

IMG_20180217_194337_1.thumb.jpg.260b9c87788ac62199a37bf394779d28.jpgIMG_20180217_194655.thumb.jpg.8bab9e580e3ff581ae529414576ec1bd.jpgIMG_20180217_195810.thumb.jpg.b063602831a2f6b92e0721ce38ca3cfa.jpg

I could go for those eggs which is saying something because I don't much care for scrambled eggs and never eat them.  Do you cook the onions first, then add eggs and when near done, add the tomato and chili sauce just to incorporate and warm through?  Also, when do you add the feta?  It looks as though it has somewhat softened.

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Up thread there was a discussion about dumplings, so......

These are from Andrea Nguyen's Asian Dumplings book.  Nepalese Spiced lamb dumplings which are supposed to be served with a spicy tomato sauce but after making 64 dumplings, the sauce was not made.  We had our usual vinegar/soy/chili oil dipping sauce instead.  I used the hot water dough recipe and prepared with the tortilla press method she outlines on-line.  Started making the little round purses and then tried pinch braids and then reverted to our normal crescent shape because I was running out of time before I had to leave the house.  They were steamed for 8 minutes then pan fried for a crispy bottom.  Very, very delicious.

 

 

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2 minutes ago, ElsieD said:

I could go for those eggs which is saying something because I don't much care for scrambled eggs and never eat them.  Do you cook the onions first, then add eggs and when near done, add the tomato and chili sauce just to incorporate and warm through?  Also, when do you add the feta?  It looks as though it has somewhat softened.

 

I cook the onion, in oil until golden, add some garlic and spices (mostly cumin, paprika and a tad oregano), sliced chili, chopped tomato and cook quite well, so that it's saucy and the tomato is soft. I then cook the eggs separately, just enough for it to start set and form largish curds. Then the eggs goes into the sauce and mixed well, bring it to temp and no further cooking is required. The feta is added just before serving (along with some important sumac). I choose a soft feta to begin with, and kept it in distinct pieces, but you can use a drayer one and chop it finer. There's also some tahini in my picture which might be mistaken for melted cheese.

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@Okanagancook beautiful dumplings. Hard to top vinegar/soy/chili oil dipping sauce

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2 hours ago, Okanagancook said:

Up thread there was a discussion about dumplings, so......

These are from Andrea Nguyen's Asian Dumplings book.DSC02329.thumb.jpg.145966fa464bf4a42b93d05a0ed12801.jpg

 

What are the metal pieces at the bottom of the picture?

 

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Knife and fork!  We were going to use chop sticks but the dumplings are a little larger than we normally make.

@gfweb I love that sauce.  If there is any left after eating all the dumplings I drink it:o

The chilies in chili oil is made using Modernist Cuisine's and/or F. Dunlop's infused oil.

I don't normally steam then fry dumplings.  Usually they go in the pan, get brown then stock is added to cook them.  I have to say I think the texture was better with steaming then frying.  I only had 6....so restrained.

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The simplest things make me happy: barley beetroot "risotto" (without the constant stirring) and a very nice chunk of cheese.

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You would be happy, too, if you had such nice cheese. Just look how happy the mouse is.

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